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Healthy Independence Bars

Here is a healthy treat to celebrate Independence Day and the birth of America. These bars are gluten-free and dairy-free, making them a delicious and inclusive option for everyone to enjoy. I loved making these, and I hope you find them as delightful as I do. They’re perfect for a festive gathering or a fun family activity. Enjoy the burst of flavors and the patriotic colors in every bite!

Prep Time

15 Minutes

Cook Time

18 to 22 Minutes

Total Time

33 to 37 mins

Servings

15 Bars

Ingredients

Bars

Frosting:

 

Directions

1) Preheat the oven to 350°F and spray a 6×9.5 or 9×9 baking dish with avocado spray.

2) Mix together the wet ingredients: almond butter, maple syrup, and coconut oil.

3) Add the gluten-free oatmeal pancake mix and stir well.

4) Measure out half of the batter and set it aside. Press the other half evenly into the prepared baking dish.

5) In a small cup or bowl, mix together the strawberry jam and honey. Spread this mixture evenly over the batter in the baking dish.

6) Crumble the remaining half of the batter, coconut flakes, and granola over the jam layer.

7) Bake for 18 to 22 minutes, or until golden brown on the bottom. Allow the bars to cool completely before topping with the red and blue frosting and slicing. This step is crucial to ensure the frosting sets properly.

8) In a small mixing bowl or cup, combine 2 tablespoons of Lakanto powdered sugar with 0.5 tablespoons of water and 1 teaspoon of red food coloring. Mix well and drizzle over the bars. Clean the bowl or cup and repeat with the blue food coloring.

9) Place the bars in the fridge and let them cool for about 30 to 60 minutes before serving.

10) Slice and enjoy! Happy 4th of July!

 
 
Print

Independence Bars

Course Dessert
Keyword Dairyfree, Glutenfree
Prep Time 15 minutes
Servings 15 people

Equipment

  • 1 6.5x9 in baking dish
  • Food Scale

Ingredients

Bars:

  • 200 g of almond butter
  • 100 g of maple syrup
  • 15 g of coconut oil
  • 150 g of Miss Jones GF oatmeal pancake mix
  • 30 g of dried gf granola
  • 15 g of unsweetened coconut flakes
  • 150 g of strawberry jam
  • 50 g of honey

Frosting:

  • 4 tbsp of lakanto powdered sugar
  • 1 tbsp of water
  • vegan blue & red food coloring

Instructions

  • Preheat the oven to 350°F and spray a 6x9.5 or 9x9 baking dish with avocado spray.
  • Mix together the wet ingredients: almond butter, maple syrup, and coconut oil.
  • Add the gluten-free oatmeal pancake mix and stir well.
  • Measure out half of the batter and set it aside. Press the other half evenly into the prepared baking dish.
  • In a small cup or bowl, mix together the strawberry jam and honey. Spread this mixture evenly over the batter in the baking dish.
  • Crumble the remaining half of the batter, coconut flakes, and granola over the jam layer.
  • Bake for 18 to 22 minutes, or until golden brown on the bottom. Allow the bars to cool completely before topping with the red and blue frosting and slicing. This step is crucial to ensure the frosting sets properly.
  • In a small mixing bowl or cup, combine 2 tablespoons of Lakanto powdered sugar with 0.5 tablespoons of water and 1 teaspoon of red food coloring. Mix well and drizzle over the bars. Clean the bowl or cup and repeat with the blue food coloring.
  • Place the bars in the fridge and let them cool for about 30 to 60 minutes before serving.
  • Slice and enjoy! Happy 4th of July!

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